Reviewer:

I'm doing WeightWatchers so adjusted the recipe to suit my low cal needs. I used 2 tsp olive oil and sauteed the chicken, onion and garlic altogether instead of separately. I also left out the coconut milk as my husand is not a big fan. Neverthless, the recipe was fantastic and I will definitely be making it again. Some other changes I made: I added 2tsp of curry powder, doubled the cumin added fresh coriander just before dishing up. Served with yellow rice this dish is a wholesome, filling winner.

Reviewer:

first of all, i don't eat chickens, so i omitted that whole first step. secondly, i unfortunately had only 'lite' coconut milk. i should have thought about this & maybe reduced my veggie stock on the stove.
i added sliced red bell peppers when i put in the pumpkin & a few minutes before it was done cooking, i threw in some thawed peas. to get a bit of a crunch, as well as some protein, i topped the final plate with chopped roasted peanuts.
over all, this was a very easy dish to prepare, but due to my silly mistake, the final flavors were muted and watery.
thanks for this recipe! i will definitely be making it again, but with full fat coconut milk!

Reviewer:

I really liked this curry, but I must admit I didn't follow exactly. I didn't have chicken, I used pork. I also added cauliflower and green beans to up the veg. I also added a little curry powder and used chili paste,( as I didn't have flakes) but it was great. Maybe not a true Thai curry, but good for my taste. I can't wait to try it with the chicken next time.

Reviewer:

Couldn't believe the recipe didn't actually call for curry...Not sure if that was a mistake or not. But I added 1 tbl. of curry and only put in 2 tsps.of cumin. I used the whole can of coconut milk just because I love it so. I also added long beans (chinese green beans) cut in 1/2 pieces. It came out fantastic, esp. over jasmine rice. A wonderful fall recipe!